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Rosh HaShonah, the Jewish New Year will soon be here (this Friday night actually), and as is customary I have honey cake for a sweet year.  This recipe is more reminiscent of traditional ‘lekach’ honey cake and is much richer than my usual one.  I have adapted it slightly from the original and hope you give it a try.

Ingredients (Imperial measures given as this recipe is very old):

• 1 lb self raising flour
• 3 eggs (size 2, if small then use another egg)
• 1/2 lb clear honey
• 1  1/2 cups lemonade
• 1/2 lb granulated sugar
• 1/2 cup of vegetable oil
• 2 oz melted margarine
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp whisky

Method:

1. Pre-heat the oven to Gas Mark 5 for 25 minutes.
2. Sift the flour twice. This will incorporate plenty of air.  For this recipe I used a third wholemeal and two thirds plain flour.  You can use all plain if you wish.
3. Mix the honey and sugar together in a large bowl.  I suggest you use a wooden spoon rather than electric beaters.  It will give you a mini-workout but gives a better result.
4. Add the oil and melted margarine (melt the margarine in the microwave for 30 seconds), and mix well.
5. Beat the eggs with an electric whisk if you have (or go for good old ‘elbow grease’ ) and add them to the mixture a little at a time, making sure they are well mixed in without over beating.
6. Add half the lemonade (you may not need all of it)  the spices,  and whisky and mix in.
7. Fold in the flour.  This will take time and may look lumpy but it will go smooth if you keep at it.
8. Take two small to medium shallow sponge tins (or use two 1 lb loaf tins), and pour in equal amounts of cake mixture.   A shallow tin will allow the cake to cook quickly and evenly, a deeper one will need much longer in the oven.
9. Bake the cake for about 45 minutes in the middle of the oven.   After45 minutes check the cake with a knife.  If it needs more baking then lightly cover the cake with tin foil and give it another 15 minutes or so.

I would like to wish everyone a Shana Tova, a Happy New Year 5770!

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